ROASTED CHICKEN WITH MUSHROOMS RECIPES

Steps:

• Preheat oven to 500°.
• Remove and discard giblets and neck from the chicken. Rinse chicken under cold water, and pat dry. Trim excess fat from chicken. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray. Place tarragon sprigs in body cavity of chicken. Arrange potatoes around chicken, and sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over potatoes. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
• Bake at 500° for 15 minutes; turn potatoes. Add mushrooms; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake at 500° for an additional 15 minutes. Stir mushrooms and bake at 500° for an additional 15 minutes or until thermometer registers 180° and chicken juices run clear. Discard skin.

Steps:

• Preheat the oven to 350°. Set the head of garlic on a double layer of foil, cut side up. Drizzle with olive oil, then wrap in the foil. Roast the garlic until very soft, about 1 hour and 30 minutes. Let cool, then peel, keeping the cloves intact.
• Meanwhile, in a heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rinse the porcini and coarsely chop them; reserve the soaking liquid.
• In a large skillet, heat 1 tablespoon of the olive oil. Season the chicken with salt and pepper and spread in a single layer in the skillet. Cook over high heat until browned on the bottom, about 4 minutes. Transfer to a bowl.
• Add 1 tablespoon of the olive oil to the skillet. Add the assorted mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring a few times, until browned and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate.
• In the skillet, melt the 1 tablespoon of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderate heat, stirring, until softened, about 3 minutes. Add the red wine and boil over moderately high heat until reduced by half, about 2 minutes. Pour in the reserved porcini soaking liquid, stopping before you reach the grit at the bottom. Add the chicken stock, tomatoes, mushrooms, porcini, roasted garlic and chicken and bring to a simmer. Remove from the heat. Add the tarragon and season with salt and pepper. Swirl in the 2 tablespoons of chilled butter, 1 tablespoon at a time. Serve with crusty bread.